Ingredients : Maceration 2k brisket or roast beef Water 200 cc Coarse salt 80 g Sugar 20 g Garlic 5 clove Peppercorns 1 tsp
Cooking Paprika 2 tbsp 2 tbsp ground chili White wine 250 cc Oil 5 tbsp Water 250 cc
Directions: Degrease the beef, leaving only a thin layer of fat on one side. In a container, prepare the brine with cold water. Dissolve the salt and sugar, add the sliced garlic and the lightly ground pepper. Place the meat in the container and put it in the fridge. The next day turn the meat over and leave it for 1 more day. Remove the meat from the brine, rinse it and place it on a baking sheet. Sprinkle the meat with the paprika and chili Mix the wine, oil and water. Place on a plate. Bake for 2 hours (at 160º C) at low heat, adding more water if necessary during baking. When the meat is cooked, lightly press until cool.
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